Step 6: Adding the chocolate coating.

Step 7: Dipping time!!

Now, here's where you get to dip them. The double broiler will keep the chocolate warm so you can turn the heat off.Tear off a piece of wax paper for ...

This is one of my family's recipes. I think its one of the greatest, but I'll let you decide when we're done. The recipe has been in our family for at least 40 years. My mom passed it down to me after learning it from my grandma. It's easy and tastes wonderful. On top of that, you may pick up some chocolate dipping tips.

Factoid: The first Mounds Bars were sold in 1920 for 5 cents a piece, then packages as 2 for still only 5 cents.

Gotta love Wikipedia!!

We all know that person in our neighborhood, apartment building or family who bakes and makes candies during the holidays. If that's you, then this will be a piece of cake... or candy in this case. If your the person who watches in amazement, well here's your chance to wow your friends and family.

Step 1: Our Ingredients and Tools

Here's what you need to make these wonderful little candies.

You'll need: A blender or food processor to chop the pecans.Double broiler or microwave safe dish to melt chocolate.Wax PaperSharp knife, spatula, and a good strong spoon.Cooling rack, helpful but optional.

For those who know a bit about cooking, I'll let you cheat. Here's the recipe.

(Don't worry if this is meaningless to you, I'm going to walk you through this.)

I made this wonderful candy for my kids and granddaughter for Easter I try to make all my candies a week before but i just had to taste it . This is one of the best recipes i have every made. You did an Excellent job with everything. All of the suggestions was good, but if you just follower this recipe I beleive everyone will find it absolutly wonderful Thank you

Okay, I am lazy. I am using chocolate almond bark. But this sounds super easy. I am going to make them egg shaped and decorate them for Easter. Almond bark melts perfectly in the microwave and is delicious. Just put it in a glass bowl and microwave for 1 minute. Stir. If it is not melted, return to microwave 15 seconds at a time. It burns easily, so if it is almost melted, just stir it until completely melted.

Okay, I am lazy. I am using chocolate almond bark. But this sounds super easy. I am going to make them egg shaped and decorate them for Easter. Almond bark melts perfectly in the microwave and is delicious. Just put it in a glass bowl and microwave for 1 minute. Stir. If it is not melted, return to microwave 15 seconds at a time. It burns easily, so if it is almost melted, just stir it until completely melted.

Sounds very yummy, and if you temper the chocolate, you needn't worry about adding wax. One little note (ex proof reader), you use a double boiler to melt chocolate, not a double bRoiler. :) You may wish to correct, or not. I was able to know what you meant. Nice, 'ible, and thanks for the treats!

My mom and I used to make mounds candies in little ball form. We never used sweetened condensed milk, we used cold mashed potatoes and powdered sugar. I don't remember the exact amounts used but they were soooo good. I don't like sweetened condensed milk, it has a funny taste. And why compare coconut to toe nails? Have any of you ever chewed on a toe nail to know that is what it tastes like? Cause that's just Naaaaasty! LOL

My mom always made candy for the holidays and she always used paraffin, so did her mother; and, well, I'm not dead yet so I guess it didn't hurt me too badly. After all, I was the "official" taste tester. I still use it when I make candy too. I would suppose it would be a matter of choice. I think these look great and I've never thought of adding the ground nuts, which I will be doing the next time I make these!

I've noticed that paraffin is used in many recipes here on the site. Because of its chemical composition and its potential effects on some people, paraffin is generally notr a recognized ingredient in chocolates (or other foods). It really won't hurt to leave it out.

if you don't mind, i have a few tips that may help a bit with this recipe. 1. i don't bother with the wax for my chocolates, but don't use real chocolate either. Many candy companies use what is called "compound" chocolate; its almost the same as the real thing, but uses palm kernel oil or another vegetable oil instead of cocoa butter. real chocolate has a richer flavor but is a real PITA to temper. not tempering it means the chocolate will have a matte finish and will melt when u touch it. compound is easier to work with and doesn't need to be tempered it doesn't waxy, sets shiny, and wont melt when touched. i use 2 lb blocks of "almond bark" found at walmart for about $3.00 each. 2. when melting the chocolate with a water pot and bowl, make sure the water doesn't touch the bottom of your bowl. the boiling water can scorch the chocolate. you don't even need it boiling... just hot and steamy. 3. be careful dipping frozen stuff in chocolate. the temperature shock can crack the chocolate as it cools. also... if you dab a small bit of the melted chocolate to your lower lip and it feels cool, its the right temp for dipping. too hot and the coat will be really thin with the excess pooling around them making a hard platter. 4. in lieu of milk (for those allergic to it) and sugar; honey, corn syrup, or a simple sugar/water syrup (soft ball stage) would bind the ingredients equally well.

I read somewhere, (online) that you don't want to heat the chocolate til it boils since it will not get hard again. only heat it gently til it is about 2/3 melted and turn it off and let it finish melting while you stir it so it won't overheat. then it should still harden as it cools.

Don't get me wrong. This is a great instructable. It is just the coconut that I hate. The first Mounds I ever got, I spit it out and never bought one again. I love that image (coconut = toe nails.) Chew, chew, chew, nothing happens. It's like eating those old wax lips candies. Chew until all the sugar is gone and spit it out.

Makes a lot of sense to add Gulf Wax to the coconut because one is indigestible and the other is, indigestible. It makes for a pretty, shiny coating, right?

Oops. Apparently even though I started out with "Don't get me wrong...." you took it wrong.

Why would I write a reply? Because where I come from, it is a free country, with the right of free speech.

I read the recipe because it was entitled 'Easy, Homemade "Mounds" Candies.' The word coconut is not in the title or I wouldn't have looked at it at all. Forgive me for forgetting that "Mounds" is one of the few candies that I absolutely detest. Once here, the directions for dipping in chocolate were of interest, even if it did contain Gulf Wax (which is what I used to use to wax my surf board 30 years ago.) Then of course there was the image of coconuts = toe nails.) That was just too fabulous to resist.

I live in the Florida Keys and have a huge coconut palm in the yard. I've been trying to come up with a good use for all the coconuts I throw away. This might be a start. Mounds is my absolute favorite candy bar.

About This Instructable

Bio:I'm a 34 year old browncoat, living in the Southern parts of the outer rings, (USA). I'm married and have an energetic 3 year old who LOVES to help with everything! I have 2 dogs, a corgi/chow and la...read more »